Introduction
Ingredients Overview
Cooking often begins with gathering the right ingredients. In this article, we will break down the key components for creating a delicious Brined Chicken Parmigiana. Whether you’re a seasoned chef or a novice in the kitchen, having a clear understanding of each ingredient’s role can enhance your cooking experience.
Detailed Ingredients with measures
Brined Chicken Marinade
– 3 chicken breasts (300g/10oz each), halved horizontally to form 6 pieces
– 1 tsp salt, cooking/kosher (or 3/4 tsp table salt)
– 1/2 tsp black pepper
– 1/2 tsp Italian mixed herbs
Flour Dusting
– 1/3 cup flour, plain/all-purpose
Egg Dredge
– 2 eggs
– 1 garlic clove, minced using garlic press
– 1/4 tsp each salt and pepper
– 1/4 tsp Italian mixed herbs
Parmigiana Bread Crumbing
– 1 1/2 cups panko breadcrumbs (substitute with normal breadcrumbs)
– 1/2 cup parmesan, finely grated (store-bought sand-like is best)
– 1/2 tsp salt
– 1/4 tsp black pepper
Frying
– 2 cups olive oil (or vegetable or canola)
Parmigiana Pasta Sauce
– 1 tbsp olive oil
– 2 garlic cloves, finely minced
– 1/4 cup onion or eschallots, very finely chopped
– 1/4 tsp red pepper flakes (chili flakes), optional
– 1/4 tsp Italian mixed herbs
– 1/4 cup white wine, anything (optional)
– 400g / 14 oz tomato passata (aka tomato puree)
– 1/2 cup chicken stock/broth (or water)
– 1/4 tsp each salt and pepper
Layering
– 10 basil leaves, roughly chopped (substitute with a pinch of dried or omit)
– 2 cups mozzarella cheese, shredded (or enough slices to cover)
– 3/4 cup parmesan, finely grated
– 1 tbsp extra virgin olive oil
Garnish (Optional)
– 5 basil leaves, roughly chopped
Prep Time
– 30 minutes for brining chicken
Cook Time, Total Time, Yield
– Cook Time: 15 minutes for baking
– Total Time: Approximately 1 hour
– Yield: Serves 4 people
Detailed Directions and Instructions
DRY BRINE CHICKEN
Sprinkle both sides of the chicken with salt, pepper, and Italian herbs. Place the chicken in the refrigerator and allow it to brine for 30 minutes for maximum juiciness.
PARMIGIANA TOMATO SAUCE
In a saucepan over medium heat, add 1 tablespoon of olive oil. Once heated, add the minced garlic and chopped onion. Cook for approximately 3 minutes until the onion becomes translucent. Add red pepper flakes and Italian herbs to the pan and stir for 15 seconds to release the flavors. Introduce the white wine, increase the heat, and let it simmer until mostly evaporated, which should take about 1-2 minutes. Then, stir in the tomato passata and chicken stock, along with salt and pepper. Cover the pan and simmer on low heat for 10 minutes until the sauce thickens. Keep the sauce warm until ready to use.
CRUMBING
Preheat your oven to 180°C (350°F). Set up your crumbing station by placing plain flour in a shallow bowl. In another shallow bowl, whisk the eggs, minced garlic, salt, pepper, and Italian herbs together for the egg dredge. In a third shallow bowl or pan, combine the panko breadcrumbs, grated parmesan, salt, and pepper for the final crumb coating. Dredge each piece of chicken in flour, shaking off excess. Dip into the egg dredge, allowing excess to drip off before placing it in the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere well. Transfer to a plate and repeat with the remaining pieces.
FRYING
Line a tray with paper towels and place a rack on top of the tray to drain the chicken. In a skillet, heat 1.5 to 2 cm (approximately 2/3 inch) of olive oil over medium-high heat until it reaches 180°C (350°F). If you don’t have a thermometer, test the oil by dipping the end of a piece of chicken; it should sizzle immediately. Carefully add 2 or 3 pieces of chicken to the skillet and cook for about 2 minutes or until the underside is golden brown. Gently flip the chicken and cook for an additional 1.5 minutes. Transfer the fried chicken to the rack to drain and repeat with the remaining pieces.
ASSEMBLING & BAKING
Arrange the fried chicken pieces on a baking tray. Spoon about 1/3 cup of the prepared sauce over each piece of chicken, ensuring to cover around 80% of them while leaving the ends crispy. Sprinkle the sauce with chopped basil, add mounds of shredded mozzarella cheese, and finish with a sprinkle of grated parmesan. Drizzle a little extra virgin olive oil over the parmesan. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly with some brown spots on top.
FINAL TOUCHES
Once baked, remove the tray from the oven. If desired, sprinkle with additional chopped basil for garnish. Serve immediately, optionally accompanied by the leftover tomato sauce.
Notes
1
Brined chicken helps to maintain juiciness, crucial for the double-cook method used in this recipe. This dry brining technique retains moisture without making the crumb soggy.
2
Boneless thighs can be a great alternative to chicken breasts; they are juicier. If using thighs, pound them to an even thickness to ensure even cooking.
3
Be mindful that table salt is finer than kosher or cooking salt, so use less by volume to avoid overly salty chicken.
4
Mixed Italian herbs can be purchased pre-mixed or made at home by combining equal parts dried basil, parsley, and oregano. While optional, they add extra flavor to the dish.
5
Panko breadcrumbs offer a crunchier texture compared to regular breadcrumbs. However, if panko is not available, standard breadcrumbs can be substituted.
6
For best results, use store-bought grated parmesan for crumbing and finely grate your own for the topping to achieve better melting.
7
Eschallots (French onions) provide a finer texture in sauces compared to regular onions. Regular onions can be used if eschallots are not available but may result in a chunkier sauce.
8
Tomato passata is pureed and strained tomatoes, ideal for creating smooth sauces quickly without needing prolonged cooking.
9
If you do not have a thermometer to gauge oil temperature, ensure it is adequately heated by checking for sizzling when dipping in a piece of chicken.
10
Alternatively, for a baked version, toast the breadcrumbs and mix in parmesan, spray with oil, and bake at a higher temperature for a crunchy finish.
11
When selecting wine, opt for a dry variety that is not overly sweet or woody, such as Sauvignon Blanc or Pinot Grigio, to complement the sauce without overpowering it.
12
The oil can be reused after frying. Allow it to cool before straining through a colander lined with paper towels to remove any residue, and store for future use.
13
It’s best to enjoy the chicken fresh as the sauce can make it soggy over time. If necessary, assemble and refrigerate crumbing components separately for up to 24 hours.
14
This recipe has been developed over the years, incorporating techniques for layering flavors learned from professional sources.
Cook techniques
Brining Chicken
To dry brine chicken, sprinkle both sides of the chicken breasts with salt, pepper, and Italian herbs. Refrigerate for about 30 minutes to help the chicken retain moisture and enhance flavor.
Making Tomato Sauce
Heat olive oil in a saucepan over medium heat. Add finely minced garlic and onion, cooking until the onion becomes translucent. Introduce red pepper flakes and Italian herbs, stirring briefly. Pour in white wine and allow it to simmer until mostly evaporated. Then, add tomato passata, chicken stock, salt, and pepper, cover, and let it simmer on low heat until thickened.
Crumbing Technique
Set up a crumbing station with three shallow bowls: one for flour, one for the egg mixture (whisked eggs with minced garlic, salt, pepper, and herbs), and one for the breadcrumb mixture (panko, parmesan, salt, and pepper). Dredge the chicken in flour first, then dip into the egg mixture, and finally coat with breadcrumb mixture, pressing to ensure adherence.
Frying Chicken
In a skillet, heat oil to 180°C/350°F. Carefully place the breaded chicken pieces in the hot oil and cook until golden on both sides. Transfer cooked chicken to a rack to drain excess oil, allowing it to remain crispy.
Assembling and Baking
Place fried chicken on a baking tray and spoon a portion of the prepared tomato sauce over each piece, leaving some areas uncovered to maintain crispiness. Top with chopped basil, shredded mozzarella, and grated parmesan. Drizzle with olive oil before baking until the cheese is melted and bubbly with some brown spots.
FAQ
Why is brining important for chicken?
Brining helps to enhance the moisture content in the chicken, ensuring it remains juicy even after cooking.
Can I use regular breadcrumbs instead of panko?
Yes, regular breadcrumbs can be used, but panko results in a crunchier texture due to its larger crumb size.
What type of wine should I use in the sauce?
A dry white wine works best in the sauce, such as Sauvignon Blanc or Pinot Grigio. Avoid very fruity or heavily wooded wines.
Can I bake the chicken instead of frying it?
Yes, for a healthier option, you can bake the breaded chicken after toasting the breadcrumbs for extra crunch. Spray with oil before baking.
How do I store leftovers?
Store cooked schnitzel separately from the sauce to prevent sogginess. Refrigerate and reheat in the oven to maintain crispiness before serving.
Conclusion
This Brined Chicken Parmigiana recipe is a delightful fusion of flavors and textures, combining juicy chicken, crispy breadcrumbs, and a rich tomato sauce. Each step is designed to enhance the chicken’s natural moisture and flavor, ensuring a satisfying dish that can be enjoyed on its own or served with a variety of sides. With simple ingredients and clear instructions, this recipe makes it easy to create a delicious meal that will impress family and friends.
More recipes suggestions and combination
Chicken Milanese
A similar breaded chicken dish that pairs beautifully with a light arugula salad and lemon wedges.
Eggplant Parmigiana
For a vegetarian option, layer slices of breaded and fried eggplant with marinara sauce and cheese, similar to the chicken version.
Pasta with Tomato Basil Sauce
Use the tomato sauce from the Chicken Parmigiana recipe to toss with your favorite pasta for a quick and flavorful meal.
Stuffed Peppers
Mix cooked rice, vegetables, and marinara sauce, then bake in hollowed-out bell peppers for a comforting dish.
Caprese Salad
Layer fresh mozzarella, tomatoes, and basil for a refreshing salad that complements the richness of Chicken Parmigiana.
Garlic Bread
Serve toasted garlic bread on the side for a crunchy accompaniment to soak up the sauce.
Risotto
A creamy risotto can be a luxurious side dish that pairs well with the seasoned flavors of the chicken.
Roasted Vegetables
Oven-roasted seasonal vegetables can add color and nutrition to your meal, making for a balanced plate.
Spanakopita
Greek spinach and feta pie is a delightful pastry that can serve as a side or appetizer with the main dish.
Baked Zucchini Fries
Crispy baked zucchini fries can be a healthier alternative to traditional fries, perfect for snacking or as a side to your chicken.
